Happy Memorial Day, y'all! I was invited to an omni friend's barbecue, so I was tasked with coming up with some stuff that everyone would love. To pre-vegan me, Memorial Day meant deviled eggs. I've heard murmurs of people in Power to the Veg! who have had success with making deviled potatoes, so I thought I'd try making my own, and boy am I glad I did!These were PERFECT. I pretty much made them how I used to make deviled eggs, with the addition of Kala Namak, and I am so effin' excited I did these! I can't imagine these will last long tonight, but I will let y'all know.

2 pounds tiny red or golden potatoes

2 Tbs salt

1/2 cup vegan mayo

1 tsp yellow mustard

1 tsp turmeric

1 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp kala namak (black salt)

salt and pepper to taste

paprika or smoked paprika for garnish

Boil your baby potatoes until fork-tender. Drain water and ice down potatoes to stop cooking. Make sure they're cool before you continue. Cut in half length-wise and, using a small melon baller, scoop out a little circle of potato as if it's where an egg yolk might rest in a hard-boiled egg. Lightly sprinkle the potato boats with salt. Mash the scooped potatoes with the rest of the ingredients, tasting and adjusting to your preferred flavors. Using a piping bag fitted with a large tip, pipe the filling into the little cavities you created in the boats, allowing it to peak over the top. Sprinkle with paprika to taste.

I really love this recipe, so glad I found it! I'm bookmarking it for Easter or a spring holiday :)

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Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.I love experimenting in the kitchen and using my husband and 6 year old daughter, Anabella, as the testers. I also love feedback, and I hope you enjoy the recipes I post as much as we enjoyed them.